Are you ready to take your taste buds on a vibrant journey to the Dominican Republic? Dive into the mouthwatering world of "Pollo Asado con Wasakaka Salsa," a dish that perfectly marries juicy, marinated chicken with a zesty, flavorful sauce that will leave you craving more! With just a handful of ingredients and a little love, you can create a dish that not only impresses your family and friends but also fills your home with irresistible aromas. Get ready to discover the secrets behind this delectable recipe that promises to elevate your dinner game to new heights!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: Dominican
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 tbsp olive oil
- 1 tbsp vinegar
- 1 tsp oregano
- 1/2 tsp cumin
- Salt and pepper to taste
- 1/2 cup wasakaka sauce
Instructions
- Begin by preparing the chicken thighs. Rinse them under cold water and pat them dry with paper towels. This helps to ensure a crispy skin when cooked.
- In a large mixing bowl, combine the olive oil, vinegar, oregano, cumin, salt, and pepper. Whisk the ingredients together until well blended. This will create a flavorful marinade for the chicken.
- Add the chicken thighs to the bowl with the marinade. Make sure each piece is thoroughly coated. For best results, cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 30 minutes. If you have more time, marinating for a few hours or overnight will enhance the flavor even further.
- Preheat your oven to 400°F (200°C). This temperature will help achieve a nice golden-brown color on the chicken.
- After marinating, remove the chicken from the refrigerator. Place the chicken thighs skin-side up on a baking sheet lined with parchment paper or lightly greased with olive oil. This will prevent sticking and make cleanup easier.
- Bake the chicken in the preheated oven for about 40-50 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy. If you want extra crispiness, you can broil the chicken for the last 2-3 minutes of cooking, keeping a close eye to prevent burning.
- While the chicken is baking, prepare the wasakaka sauce. If you have a store-bought version, simply set it aside. If you’re making it from scratch, combine ingredients like garlic, cilantro, lime juice, and hot sauce in a blender, and blend until smooth.
- Once the chicken is cooked, remove it from the oven and let it rest for about 5 minutes. This resting period allows the juices to redistribute, making the chicken more tender and juicy.
- Serve the pollo asado hot, drizzled with the wasakaka sauce. You can also serve additional sauce on the side for dipping. Pair it with rice, beans, or a fresh salad for a complete meal.
Tips
- Marinate for Maximum Flavor: For the best results, allow the chicken to marinate for at least 30 minutes, but if you can, let it sit overnight. This will enhance the flavors and tenderness of the chicken.
- Preheat Your Oven: Make sure to preheat your oven to 400°F (200°C) before placing the chicken inside. This step is crucial for achieving that golden-brown, crispy skin.
- Use Parchment Paper: Lining your baking sheet with parchment paper not only prevents the chicken from sticking but also makes cleanup a breeze.
- Monitor Cooking Time: Keep an eye on the chicken as it bakes. Cooking times can vary based on the size of the thighs, so use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
- Broil for Extra Crispiness: If you love a crispy skin, turn on the broiler for the last 2-3 minutes of cooking. Just be sure to watch it closely to avoid burning!
- Serve with Fresh Sides: Pair your pollo asado with rice, beans, or a fresh salad to create a well-rounded meal. The freshness will complement the richness of the chicken beautifully.
- Make Your Own Wasakaka: If you're feeling adventurous, try making your own wasakaka sauce from scratch! Blend garlic, cilantro, lime juice, and a splash of hot sauce for a fresh and vibrant twist.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 2g
Protein: 28g
Fat: 22g
Saturated Fat: 5g
Cholesterol: 140mg
